Broiler.



B. DE GANNER.

BROILERL APPLICATION FILED APR. H1916.

Pateflted June 12, 1917.

2 SHEETS-SHEET 1.

E S ATES PATEN BROILER.

Specification of Letters Patent.

Patented June 12, 1917.

Application filed April 1, 1916. Serial No. 88,344.

'0 all whom it may concern:

Be it known that I, BERTRAN'D Dn GAN- NER, a citizen of the United States, residing in the city of St. Louis and State of Missouri, have invented certain new and useful Improvements in Broilers, of which the following is a specification.

This invention relates to broilers and consists in certain novel features hereinafter fully set forth and claimed whereby the manipulation of a broiler plate will be facilitated.

The invention is illustrated in the accompanying drawings, in which:

Figure 1 is an end elevation of a gas stove having my improved broiler applied;

Fig. 2 is a front elevation of the same;

Fig. 8is a detail perspective view of the broiler removed;

Fig. 4: is a transverse vertical section;

Fig. 5 is a detail perspective view of a portion of one member of the broiler plate.

The stove or range 1 may be of any pre ferred or well-known make and is illustrated as supplied with burners 2, whereby gaseous fuel may be utilized to furnish the heat necessary for cooking. To the ends of the frame of the stove 1, I secure the guides or standards 3 which project above the stove and have rearwardly turned portions 1, to the rear extremities of which is secured a shelf or plate rest 5. These standards 3 are constructed with grooves 6 on their inner opposed faces which are engaged by trunnions 7 at the ends of the broiler plate.

The broiler plate is composed of two mem-.

bers 8 and 9 which are of similar form and are provided in their inner faces adjacent their edges with grooves 10 by which the juices are directed to an opening 11 in one corner of the plate, the juices passing through said opening and being caught in a drip pan 12 provided within the frame of the stove, as will be readily understood. Trunnions 7 are formed on the members ofthe broiler plate, each projecting from an end of one of the plates 8 or 9 and of such shape that when the two plates with the trunnions are placed together, the said trunnions will form projecting arms having spherical enlargements at their ends, the said spherical enlargements engaging in the grooves 6 so as to guide the broiler plate in its movement. A yoke 13 is disposed below the pan 12 and has its side arms 14 extended upwardly between the ends of the pan and the standards 3, as shown in Fig. 2. The upper extremities of the side arms 14: are forked, as shown at 15, so as to engage the intermediate portions of the trunnions 7 and thereby support the broiler plate. The cross bar or shoulder of the yoke is pro vided with transverse extensions or seats 16 havingconcave under sides, as shown most clearly in Fig. 4.. These seats are-engaged by the rounded ends of pusher arms 17 which are secured at 18 to a lever 19 which is fulcrumed in any convenient manner upon the frame of the stove and is provided at its lower extremity with a foot rest or tread-1e 20. It will be readily seen that if the lever 19 be swung inwardly, the pusher arms 17 will exert an upward force upon the yoke which will cause the same to rise and lift the broiler plate away from its normal position, illustrated in the drawings, so that the trunnions 7 may be disengaged from the forks 15 and moved rearwardly in the horizontal portions of the grooves 6 so as to be placed out of the way.

As previously stated, the broiler plate is composed of two similar members 8 and 9. These members are provided each along one edge and along a portion of each end with a flange 21 which is adapted to spring over the reduced edge of the mating member and thereby hold the two members in the desired relation. The flanges are provided with openings 22 therethrough and markers 23 may be inserted through the said openings so as to extend over the broiler plate and under the meat, providing additional surface to transmit heat to the meat and also marking the meat as usual.

The pan 12 is held in place by pins or rods inserted through registering eyes or lugs 24 on the pan and the frame of the stove so that by withdrawal of the pins or rods the pan may be removed to be cleaned. This pan catches all the grease which may drip or flow from the broiler plate and thereby prevents soiling of the floor or the adjacent parts of the stove, while the form of the pan provides ample space between the burners and the lowest point of the pan, where the greases collect, to prevent the greases being set on fire by the flame.

On the standards '3 are mounted swinging brackets 25 having their upper ends turned laterally as shown at 26, to form rests which may project under the broiler plate and support the same when it is raised and not in use. The operation of these swinging rests is obvious. The vertical portions of the rests are mounted *in eyes or lugs upon the guide 3 so that they may swing in a horizontal plane and when the broiler plate is to be raised or lowered, the rests stand in the position illustrated in the drawings. If, however, the broiler plate is to be supported in an upper position, with out being removed from the guides, it is raised untilit lies just above the laterally turned upper ends of the rests, after which therests are swung so that the said laterally turned upper ends will project under the broiler plate and support the same.

From the foregoing description, taken in connection with the accompanying drawings, it will be seen that I have provided an exceedinglv simple device whereby meats or game maybe readily broiled and which may be brought close to the flame so that there will be no waste of heat. The broiler plate may be readily raised out of the way and removed when it is not desired to use the same. The markers may be readily withdrawn whenthe meat is to be removed and the members of the'broiler plate may be readily separated when they are to be cleaned or repaired.

By employing duplicate members 8 and 9, the broiler plate may be reversed so as to use the opposite sides alternately, thereby conserving the heat and economizing fuel. The markers may be easily removed to permit the plate to be used for frying or for cooking in other ways. lVhen a steak has been broiled, it may be delivered onto a platter-by merely rotating the broiler plate upon its trunnions while holding the platter in position to receive the meat. The juices will, therefore, be retained in the meat as it is not necessary to pierce the same with a fork and lift it from the broiler plate.

Having thus described the invention, what is claimed as new is 1. 'An apparatus for the purpose set forth comprising a support, vertically disposed guides secured in the support and having rearwardly extending arms at their upper ends, a broiler plate disposed between said guides and provided-at its ends with trunnions arranged to slidably engage the guides and said arms, and a vertically movable yoke engaging the trunnions adjacent the guides and freely removable from the trunnions to permit the same to slide on the arms.

2. Thecombination of vertically disposed guides, a broiler plate arranged between and slidably engaging the guides, a yoke disposed below the plate and having transversely disposed concave seats on the under side of its lower intermediate portion .and having upturned ends supporting the broiler plate adjacent the guides, a lever arranged in advance of the yoke, and pusher arms eXtending from the lever and having their extremities engaging the said transverse concave seats.

In testimony whereof I afiiX my signature. BERTRAND DE GANNER. [11. s,]

Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents,

Washington, I). G. a a 

